Chickpea And Brown Rice Veggie Burgers With Tomato Salad Recipes

CHICKPEA & BROWN RICE VEGGIE BURGERS WITH TOMATO SALAD

Steps:

• In food processor, pulse chickpeas in 10-second intervals until coarse texture is reached, 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
• Transfer chickpeas and rice to large bowl. Mix in carrot, scallion, parsley, breadcrumbs, cilantro, lemon zest, coriander, salt, and black pepper. Mix in egg white. Refrigerate for at least 10 minutes and up to overnight.
• In medium bowl, toss cucumber, bell pepper, tomatoes, lemon juice, onion, and oil to combine. Set aside salad.
• Coat grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
• Form chickpea-rice mixture into 4 patties, using about ½ cup for each. Coat tops of patties with nonstick spray.
• Grill patties, undisturbed, until golden brown and crispy on bottom, 6 to 8 minutes. Carefully flip patties and grill until golden brown and crispy on other side, 6 to 8 minutes more. Divide burgers and salad among buns.
• Serving: 1 burger and about 1/4 cup of salad per serving.

CHICKPEA-BROWN RICE VEGGIE BURGER

Steps:

• Mash chickpeas and brown rice until thick paste forms. Stir in shallot, garlic, and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2-inch-thick patties.
• Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.

CHICKPEA AND BROWN RICE VEGGIE BURGERS WITH TOMATO SALAD

Steps:

• To make burgers, place chickpeas in bowl of a food processor; pulse for 10 second intervals until a course texture is reached, about 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
• Spoon chickpea-rice mixture into a large bowl. Add bread crumbs, carrots, 2 tablespoons of parsley, scallion, cilantro, lemon zest, coriander, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; mix to combine. Add egg white and mix again to combine; refrigerate for a minimum of 10 minutes and up to overnight.
• To make salad, combine cucumber, red pepper, onion, tomatoes, 2 tablespoons of parsley, lemon juice, oil and 1/4 teaspoon each of salt and pepper in a medium bowl; toss to combine and set aside.
• Off heat, coat a grill rack or grill pan with cooking spray. Heat grill or grill pan over medium-high heat.
• Form chickpea-rice mixture into 4 burgers using about 1/2 cup of mixture for each. Off heat, coat tops of burgers with cooking spray.
• Grill burgers, without moving them, until golden brown and crispy, about 6 to 8 minutes. Carefully flip burgers and cook until golden brown and crispy on other side, about 6 to 8 minutes more. Serve burgers with salad.
• Yields 1 burger and about 1/4 cup of salad per serving.